Merguez Meatballs

1. 1

   Toast the cumin, coriander, and fennel seeds in a dry skillet over medium-low heat until fragrant, 1 to 2 minutes, then grind them finely with a mortar and pestle.

2. 2

   In a large bowl, combine the ground spices, lamb, harissa, garlic, salt, and paprika; mix by hand until fully blended. Cover and chill for 30 minutes to let the spices infuse the meat.

3. 3

   Preheat the oven to 425 degrees F (220 degrees C) and line a rimmed baking sheet with parchment paper.

4. 4

   Shape the meat mixture into 1-inch meatballs and arrange them on the prepared baking sheet.

5. 5

   Roast the meatballs in the preheated oven until the centers are no longer pink, 11 to 12 minutes; an instant-read thermometer inserted into the center of a meatball should register at least 160 degrees F (71 degrees C).

• Calories 240.09 kcal Moderate
• Protein 13.0 g Good Source
• Carbs 4.56 g Moderate
• Total Fat 17.71 g High
• Saturated Fat 8.12 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 53.67 mg Moderate
• Sodium 57.98 mg Low Source
• Fiber 0.66 g Low Source
• Sugar 0.15 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 82.16 mg Low Source
• Iron 1.7 mg Low Source
• Potassium 59.68 mg Low Source
• Vitamin A 2.0 mcg_rae Low Source
• Vitamin C 10.03 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄